Category: Boneless Skinless Chicken Breasts

No American producer of Goat Cheese is more responsible for its ever- increasing popularity than California’s Laura Chenel’s. Starting in the 1970s, Chenel’s became America’s first commercial producer of this extraordinarily healthful cheese. Everything from its calorie count – 30 to 40{7764cd352edcf19b608e75b52a560f8f0623df8defec59f0ed185161f2ba1413} lower than cow’s milk […]

This week, I got an email from my cousin Simon who lives in Britain but who once lived with my family in Montreal while he attended McGill University. I’d just seen Simon and his wonderful wife Martha on my recent trip to England. But we’ve […]

I spend an inordinate amount of time seeking recipes for that workhorse of the weeknight meal, the boneless, skinless chicken breast. But let’s face it, we could all overdose on chicken breasts. In a writing class I took before launching Chewing The Fat, one of […]

Grace Parisi in her Brooklyn NY kitchen The word “Quick” is a dog whistle when you write a blog like this. Knowing how time-pressured most people are, when I see it attached to any recipe, at the very least it requires a look. And when […]

The 60 Minute Gourmet If your holiday has been anything like ours, I am sure you have had enough marvelously rich food to tide you over till, say, March. Between the gratins and the roasts, the puddings and cookies and cakes, the holidays encourage eating […]

I was tempted to call this “Kitchen Sink Soup”. But that would do no justice to this amazing concoction which took the chill out of a very chilly weekend. It also was so easy to make, I realized that it would entirely possible to make […]

Mario Batali A few months ago, I went to my friend Monique’s for lunch. She served a phenomenal dish that Chef Mario Batali had offered up in Food and Wine Magazine. Ever since I went to school in Rome, I’ve loved Saltimbocca alla Romana, […]

I love a recipe with a past and this simple and satisfying Chicken dish is a prime example. And it may be the only time when you can say you’re serving Chicken fit for an Emperor, in this case Napoleon. There’s a myth attached to […]

Chef Thomas Keller I was somewhat surprised to come across this recipe in Food and Wine magazine. It comes from the renowned Chef Thomas Keller of Bouchon Bakery, Per Se, Ad Hoc and The French Laundry fame. He of the […]

Who can resist tomatoes that look like this? After I made these golden-seared chicken breasts with their moist center of plump ripe tomatoes, melted cheese and pungent garlic sauce, I wondered if I could call this an original recipe. But when, exactly, is a recipe […]